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Monday, July 10, 2017

We live in a small village in Western New York, and every year the village shuts down for its Indendpence Day Celebration. The main street is lined with food and craft vendors, the tennis court is turned into a fun zone for the kids with bouncy houses and slides and in the gazebo has a live band plays all day.

In the morning there is a 5K walk/run for those of us who are in shape and a parade for the kids later in the day. Of course, the evening finishes off with a fantastic fireworks display.

Since we live only two blocks from the park in the village that makes our house a hub of activity on the 4th of July. This year we kept it simple with hot dogs, hamburgers, fruit, desserts and one more thing corn on the cob cooked on a campfire.

It sure was a fun day and this is the first time that I ever cooked corn on a campfire so I thought I would explain how I mastered this.

How to cook corn on a campfire: First I soaked the corn with the husks on for 5 hours in my large stock pot. Two hours before we wanted to eat I started a fire in my Landmann Firepit. I needed to let it burn down so there was almost no flames just hot wood.

My firepit came with a grill top so this made it easy for me. I set the ears of corn on the grill top and turned them every 10 minutes for 30 minutes. I used myOve' Gloveto turn the corn. Then I peeled off the husks for some hot, juicy and delicious corn.

This method will also work very well on a gas or charcoal grill. I think the key is to keep turning them every 10 minutes.

Sunday, July 9, 2017

We have been making this baked portobello mushroom recipe for years. This is perfect if you have a meatless day in your menu as a complete meal served with a vegetable, and these are oh! so healthy. Or, these make a great starter to any meal.

Cheese stuffed portobello mushroom caps with goat cheese and topped off with chopped nuts, mozzarella cheese and served with a tasty tomato sauce.

So, the other day Fran picked up 3 nice portobello mushrooms and an 8 oz. package of goat cheese. We had everything else we to make these.

First, we cleaned and rinsed the mushrooms. I poured 1/2 cup of tomato sauce in the bottom of a9-inch x 9-inch baking pan. Then sprinkled some Italian Season in the sauce.

I chopped the nuts for the topping in my mini food processor. You can use any kind of nuts that you like, I used walnuts, sunflower seeds, and pine nuts. I just pulsed them a few times so the nuts were still course. You can also chop them finely if you like them that way.

Next, I placed them in the pan and added the goat cheese, I used a little more than a tablespoon for each mushroom. Then I sprinkled shredded mozzarella and topped them off with the chopped nuts. Bake these at 350 degrees for 30 to 40 minutes.

The ingredients that we used here would be enough to make 4 or 5 of these, any more than that you will need more goat cheese, sauce, and nuts.

Saturday, July 1, 2017

Friday morning Fran and Jamie had some errands to run. So, that left Bobby, Tyler and me the whole morning on a rainy day.

I made some scrambled eggs for Bobby and all Tyler wanted was chocolate milk. I remembered Fran telling me that we had some blueberries in the refrigerator that needed to be used.

Since it was raining out I thought the guys would like to help me make some blueberry muffins. Tyler was more interested in building things with his Tinker Toys so Bobby and I got to work on these quick easy blueberry muffins.

To make easy blueberry muffins from scratch you only need a few simple ingredients and of course fresh or frozen blueberries. Our blueberries were fresh and we had everything else we needed. The ingredients and instructions are below to make these quick and easy blueberry muffins.

First, we made the batter using my KitchenAid Stand Mixer. Then we folded in the fresh blueberries by hand using a spatula.

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